GLUTEN FREE LEMON CURD CHEESECAKE WITH GINGERBREAD BASE

My husband and I celebrate the day we met, many, many years ago every April and it seems unbelievable that so many years have gone by without realising. I met Peter when I had just turned 18 and here we are about to celebrate our 23-year anniversary. OMG did I just write that? Seriously, where do the years go? It doesn’t feel like it has been 23 years since we met yet here we are with 2 kids, a dog and a mortgage. Now why I mention this whilst posting cheesecake is because Peter is a huge cheesecake fan. Upon asking him what would he like to eat on this special day he requested my homemade mousaka and cheesecake. Talk about effort! Why did I even ask that question? But I’m always determined to try out new and quicker ways to create meals and desserts so a few weeks ago I tested these EGG FREE, GLUTEN FREE Lemon Curd Cheesecake Jars with a Gingerbread Base (now that’s a mouthful!)

Now those who know me, know I am pretty honest. My son did not like these. In fact he said “mummy they are 5% good” BUT, my daughter and husband on the other hand who love sour and creamy desserts went nuts over them scoffing not one but TWO jars each in a row! I think they may have a dessert addiction…

The reason I wanted to make an ‘egg free’ lemon curd is because so many children have egg allergies these days that I though it would be great to have a lemon curd recipe that mum’s could reference back too PLUS I am so obsessed with Orgran’s No Egg, Egg Replacer. Probably one of the handiest pantry items I have.

So! These are a really easy and fast single serve desserts to make and best of all, that lemon curd is sooo much easier than the traditional version! Give it a go! Margs x

Preparation: 15 minutes

Cooking: 20 minutes

Chilling: 2 hours

Makes 8 x 150g jars

Biscuit Base:

1 x 150g packet Orgran Gingerbread Friends

60g melted butter

Cream Cheese Filling:

200g cream cheese at room temperature

50g icing sugar

300ml fresh cream

Egg-Free Lemon Curd:

350ml warm water

200g caster sugar

80ml fresh lemon juice

40g Orgran No Egg Replacer

20g gf plain flour

turmeric for colour OR 1 drop natural yellow colour

  1. Place the biscuits in a food processor or food bag and process or crush with a rolling pin. Transfer to a bowl and pour over melted butter. Mix well. Divide between prepared glass jars and press into the base (leave a tablespoon of crumbs aside for decorating at the end). Set aside.

  2. Prepare the Lemon Curd by placing all ingredients into a saucepan and over a medium heat continuously whisk until smooth and is a thickened consistency. If it is too thick, add a little more water. Allow to completely cool.

  3. Prepare cream cheese filling by placing cold fresh cream into a deep bowl and using an electric hand mixer, whisk until soft peaks form. Add the cream cheese and sugar and further whisk until well combined.

  4. Assemble the cheesecake jars by adding a couple of spoons of lemon curd on top of the crumble, then cream cheese filling and again topping it with a big dollop of the lemon curd. Finally sprinkle some of the gingerbread crumble over the top.

  5. Allow to chill in the fridge for a couple of hours or if you are impatient, dig in and have it at room temperature! Enjoy x

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